西海洋餐廳

The seafood is very fresh, but the price is on the high side, so 2060 is a bit expensive.

The staff is kind but the CP value of the meal is not high Will close early on Saturday night

Because of the fast circulation of customers, the seafood is fresh, and although the location is remote, there is still an endless stream of customers.

Fresh and delicious, the lady boss is super kind

The seafood ingredients are very fresh. Simply seasoning and cooking can keep the original flavor. The serving speed is still well controlled when the customers are full that day.

I went out of business for two years and twice. I was a seafood picker from my father ’s immigrant to the north of Taiwan, and I am also a confident and discerning seafood cook. Craftsmanship, pleased and moved, recommended: Xi Shi Tong, just right in Sichuan hot, through a little dipping sauce to enhance the flavor, mixed with green onion ginger filaments, an entrance, full of Xi Shi Tong unique sweet and delicious. In this dish, the ingredients are too rare, and it is rare that the Xi Shi tongue is very laborious to handle the sand. After eating, in addition to satisfying the surprise, it is also a full respect and gratitude to the chef. Steamed clams are actually a dilemma for seafood chefs. It's difficult to choose in the plump, it is difficult to control in the steaming time. Fatty and steamed, milky-colored soup with minced garlic and coriander, this dish must be ordered every time, more than five stars. Just for this dish, it is worth a special trip. The steamed saplings with tree caviar, the fish flesh of the saplings are tender, and the freshness itself is already very beautiful, but with the steaming of the tree caviar, the sweetness of the fish flesh is upgraded. Fresh fish gluttons, steamed soup with fish flesh, dip to taste. The most difficult thing for small rolls of rice noodles is the soft and crispy control of small rolls of Q, which is just right. Putting on the table-top rice noodles, shallots, and soup is a pot. Never forget. Baked shrimp, this dish is no coincidence, it shows the basic skills of the seafood chef. Three indicators, one is that the prawns are full, the second is cooked and tender, and the third is sweet and fragrant. The chef is fresh, good craftsmanship, I am lucky, responsible for eating shrimp fat sweet and crisp. Oyster noodles, white noodles, memory of the good taste of the ancient and southern taste. The proprietress repeatedly asked me to attach it to me, just a small serving. I was afraid that I would be too greedy and bloated, and the good taste would become mediocre because of greed. But after arriving in Taipei, I regretted not being able to eat two more bites. It is another dish that I will never forget. Brown sugar and mung bean ice, chewy texture of tabletop ice cream, and sweetness and aroma of brown sugar are just right, perfect for this beautiful seafood meal. This dessert is not exaggerated. The taste of opening a brown sugar ice shop alone can be the signature of the ice industry. This shop does not sell wine, it is a strange rake in the seafood restaurant industry, because the boss lady said: There is no way to eat seafood after drinking wine ... I don't love wine money and the spirit of working people when I open a shop. Going back and forth for 500 miles, if you make a special trip for a plate of steamed clams from the Western Ocean and hot Xi Shi, it is worth it!

I thought the seafood in the harbour was cheap, fresh and delicious, but I didn't expect it to be more expensive than the old captain's seafood on the north coast and not particularly delicious, so I was a little disappointed...